grains, noodles, nuts & seeds, pasta, pulses & rice

grains

Grains add variety to our food, they are good at absorbing flavour and make a change to rice and pasta:

bulgar wheatcouscouspearl barleyquinoa

noodles

Like dried pasta there are many different types of dried noodle on our supermarket shelves, we recommend either a basic egg or wheat noodle which come in a variety of thicknesses.

nuts & seeds

Unsalted nuts and seeds are versatile and when roasted they are delicious in a salad, stir-fry, or pesto; also a great addition to baking. To start we would recommend choosing some nuts and seeds that you like to eat:

pasta

pulses

Having some dried pulses in our cupboard mean that you can easily bulk out and add goodness to any soup or stew or if you want to make a quick lentil dahl:

red lentilsyellow split peas

You can also store many other pulses includingkidney beans and chickpeas, however we find these more convenient in tins as no over-night soaking is required.

rice

Again there is a large variety available but as a basic store we recommend:

basmati – there are many brands and the prices range considerably, we always use Tilda (it cooks well with just a simple rinse).risotto rice – arborio or carnaroli

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